1/2 kl chicken legs or chicken wings
3 cups all-purpose flour
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
3 mm buttermilk
Vegetable Oil for deep-frying
Marinate the chicken and refrigerate for 8 to 24 hours.
Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Pour the buttermilk in a separatebowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them in the bowl of flour and return them to the rack.
Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving.